Bean and Veggie Salad
The other night I wanted to make a cool coleslaw to pair with our leftover Tempeh Veggie Burgers. Funk went to the grocery store armed with our shopping list for the week and ingredients for the slaw. The only problem was, I didn’t write down the key coleslaw ingredient: shredded cabbage. Whoops! So I needed to whip up an impromptu salad with the ingredients we had on hand.
What I came up with wasn’t coleslaw, but it was filling and fresh. And all I had to do was open a few cans, dice some veggies, and shake up an oil and vinegar based dressing. Whenever I make a quick dish like this, I always wonder why people lament that they can’t cook. For this bean salad, there was no cooking or recipe required! Just a quick inventory of what we had on hand and I got to work.
1 can white kidney beans, drained and rinsed
1 can chickpeas, drained and rinsed
1 bunch celery, diced
6 whole carrots, peeled and diced
I tossed in some leftover canned corn, about ¼ cup
Salt and pepper to taste
Mixture of olive oil, red wine vinegar, with a few generous shakes of an Italian seasoning blend whisked together.
Combine all salad ingredients in a bowl. Pour on dressing. Season with salt and pepper to taste.
I scooped this salad on a bed of spinach and topped it with my leftover Tempeh Veggie Burger. So it wasn’t coleslaw. But it was good!